Harissa

photo by Sackville


- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 12 dried chili peppers
- 4 cloves garlic
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons cumin
directions
- Seed and slice peppers-soak in warm water for 30 min.
- Drain and squeeze out excess liquid.
- Place all ingredients in a blender and whirl until smooth.
- Serve with Moroccan Cigars.
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Reviews
-
I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.
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This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn't very hot at all, but unfortunately that's all I had on hand. I did find that I had far too much liquid at the end, you'll see that in my picture. I'd love to know what the recommended chilli is for this dish so that I can try again.
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I am finding this really too salty for me, but I should say that I clearly wasn't using the right kind of peppers, since I ended up having to add some pickled jalapenos I happened to have in the fridge, in addition to some a few tsps of West Indian hot pepper sauce to increase the heat to my taste. I think it could be really great with the right kind of pepper, though.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois